1 or 2venison tenderloins, cut into serving-sized pieces
Salt and pepper
1tbspolive oil
2cupsbeef or venison stock
1tspfresh rosemary leaves, minced
1clovegarlic, minced
½tspfreshly ground black pepper
1cupzinfandel
4tbspchilled butter, cut into 6 to 8 pieces
Instructions
Season venison with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add venison and cook until rare to medium-rare, about 4 to 5 minutes to brown both sides. Remove meat from pan, and keep warm.
Add stock, rosemary, garlic, and pepper to pan. Stir to remove bits. Heat to a boil, then reduce heat and simmer until liquid is reduced to about 3 tablespoons. Add wine, and reduce liquid to about ¼ cup. Return venison to pan to warm through to serving temperature.
Arrange venison on plates. Remove pan from heat, and whisk in butter pieces, a few at a time, until incorporated into the sauce. Spoon sauce over venison.